You won’t find any fancy feeder hoppers or blenders in Praline’s Inc.’s Wallingford, Conn., ice cream processing, distribution and headquarters facility. The company believes that the old-fashioned methods still yield the best-tasting ice cream. So plant employees start with a high-quality base, then mix in the variegates and inclusions by hand.
These champions of quality also make a number of the ice cream syrups, purees and inclusions from scratch in the facility’s kitchen. These ingredients go into the 56 core and 13 seasonal ice cream (and sherbet, frozen yogurt and sorbet) flavors the facility produces for 11 franchised Praline’s ice cream parlors, about a dozen independent ice cream parlors and a foodservice distributor. They also go into a number of different ice cream pies and ice cream cakes created for those customers.